Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
  • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes

Definitions

• the present invention relates to methods for making citrus juice which is resistant to flocculation on storage.
• Citrus juices are turbid by nature.
• the turbidifying materials are suspended by pectins, among other substances.
• the materials settle by themselves only very slowly and, also, cannot be filtered out.
• the pectins hydrolyze under the influence of the acids and enzyme systems naturally contained within the juice and gradually lose their effect of stabilizing the turbidifying materials so that the latter settle.
• naturally turbid citrus juices are not suited for direct use after they have been in storage for long periods.
• the gross turbidifying materials can be largely separated by centrifugation. However, the formation of clouds or floccules occurs again after pasteurization if the juice is stored for a long time.
• the object of the present invention is to impart a flocculation-resistant, storage-stable property to naturally turbid citrus juice having a pH value under 2.5 in a short period of time.
• This goal can be accomplished either by stabilizing the natural turbidity which is present so that it remains resistant to flocculation over long periods of storage or, on the other hand, by fully clarifying the juice in a short period of time. In both cases, a storage time of several months at room temperature should not generate the formation of clouds or floccules.
• both goals can be reached according to choice.
• Basic to the discovery is the recognition that strongly acid citrus juices contain two kinds of turbidifying materials having differing properties.
• One kind of turbidifying material is, as in other fruit juices, stabilized by pectins and precipitates if the pectins are decomposed.
• the second kind of turbidifying material is self-stabilized. Apparently, these latter turbidifying materials are carried along during the gradual settling out of the first-mentioned turbidifying materials upon self-induced pectin degradation.
• these turbidifying materials of the second kind are completely stable also in the absence of pectin if one removes the pectin-stabilized turbidities.
• they can be flocculated out surprisingly easily by means of a silica sol, whereas this agent exercises no influence on the pectins-stabilized turbidities.
• the pectin-dependent portion of the turbidifying materials separates by flocculation and, as for other juices, can be separated by decantation. The remaining turbidity is resistant to further flocculation.
• a clear juice stable against subsequent turbidification is prepared by the post-treatment of the turbid juice so obtained with a silica sol in a manner which is described in more detail later herein.
• all strongly acid citrus juices having a pH value under 2.5 can be treated, such as lemon, lime, bergamot, and grapefruit juice, as well as the re-diluted juices obtained from the corresponding concentrates.
• Weakly acid citrus juices, for example orange juice are also clarified according to the measures according to the present invention. However, such clarification can be carried out equally well with other pectinases and by modified procedural techniques.
• pectinases of the polygalacturonase-pectinesterase type. These are characterized by a high pectolytic activity below pH 2.5.
• pectinase is here intended the total enzyme complex produced by whatever microorganism is involved, which complex may possibly include accompanying enzymes which are essential for the total effect.
• Enzyme complexes of the type used according to the invention are obtained from mold fungus cultures, for example those of Aspergillus niger, Aspergillus saitoi, and Aspergillus wentii, or Sclertonia libertiana.
• a suitable commercially-available product is "Rohapect C" (Rohm GmbH).
• the pectinases of the transeliminase type which are usually employed in the clarification of fruit juice, particularly for apple juice, are unsuited for the process of the invention.
• known methods of pectinase treatment in which a visible destabilization of the turbid matter and the formation of clouds or floccules occur on pectin degradation, only a portion of the turbidifying materials are destabilized by the process of the invention. Since, after the separation of this portion, a considerable portion of the turbid material is still always present and, further, also does not separate further, the pectinase treatment according to the present invention cannot simply be compared with a conventional clarification method.
• the method of the invention is also distinguished from conventional clarification methods in the conditions under which the enzyme acts. Whereas pectinases are mostly permitted to operate at 40° to 50° C. for one to two hours, a temperature of 30° C. may not be exceeded in the process of the invention. The preferred temperature is from 15° to 25° C. The period of activity is extended for such a time until the alcohol test for pectin is negative. In general, this requires at least four hours, preferably 12 to 24 hours. For the alcohol test, a sample of the juice is combined with an equal volume of ethanol. If a gel is still formed thereby, which gel floats, treatment is continued.
• the amount of enzyme required is from 50 g to 200 g for 1000 liters of juice if the enzyme is of commercial quality having about 700 PGU/mg. Enzyme products having more than 700 PGU/mg are employed in a correspondingly smaller amount and vice versa.
• the standard pectin solution is made by mixing 0.71 g of pectin with 1 ml of ethanol and dissolving the mixture in water. After the addition of 20 ml of a citric acid buffer solution at pH 4.0, the solution is diluted to 100 ml and is filtered after standing for 12 hours. 15 ml of the solution contain 100 mg of pertin.
• the turbidifying portion which is destabilized by the pectinase treatment is separated in the usual fashion by decantation. This includes all conventional methods for the separation of the residue from the settled turbid material, for example also centrifugation.
• the use of sodium-calcium-bentonite (which is obtained from natural bentonite by a partial exchange of Ca-ions for Na-ions) as a decantation auxiliary is advantageous.
• the bentonite is employed in small amounts in the preparation of turbid citrus juices, for example 0.1 to 1 kg per 1000 liters of juice.
• Na-Ca-bentonite is added to the juice in a considerable amount, namely from 1 to 4 kg per 1000 liters of juice.
• Re-diluted concentrates can, for the most part, already be obtained in clear condition by filtration after further addition of a silica sol and a short period of standing.
• the amount of silica sol (calculated as a sol having 15% dry solids content) is about one half of the amount of bentonite.
• a period of at least a half hour preferably at least a complete hour, should extend between the addition of the bentonite and that of the silica sol. In this period the juice should be stirred at least from time to time.
• silica sol a product of the quality obtained by the hydrolysis of silicon tetrachloride in the vapor phase with subsequent dispersion in water is preferably employed.
• a typical product of this kind has a specific surface area of 170 m 2 /g.
• the clear juice can be obtained by filtration without difficulty and is then suitable for the preparation of soft drinks, scents, candies, and the like.
• the juice can be concentrated from a value of, generally, 7°-9° Brix to about 70° Brix.
• the juice is recovered from freshly-harvested lemons using a ball press. Coarse turbidifying particles and fibers are removed from the juice so obtained using a finisher.
• the juice contains demonstrable amounts of pectin.
• the juice temperature is about 20° C. 100 g of a pectinase preparation from Asp. niger (700 PGU/mg) are added to 1000 liters of juice and distributed well throughout. After a period of 20 hours, the pectin is decomposed and cannot be found employing the alcohol test.
• Freshly pressed lemon juice with demonstrable amounts of pectin is freed of a portion of the turbidifying material by means of a centrifuge. Subsequently, 200 g of a pectinase preparation from Asp. niger (1000 PGU/mg) is added to 1000 liters of this juice at a temperature of 25° C. and mixed. After five hours operating temperature no pectin can any longer be found.
• the floccules which form are left to stand for one hour.
• the juice is briefly stirred once more and then again left to stand. After five hours of standing, the floccules have settled and the supernatant juice is clear. It is drawn off, filtered and thickened in a vacuum evaporator to form a clear concentrate.
• the clear filtered juice so obtained is worked up into a beverage, pasteurized, and bottled.
• the turbidifying particles destablized by the degenerated pectin, are removed using a centrifuge. Colloidally divided fine turbidifying material remains in the juice. After pasteurization and bottling, the juice remains homogeneously turbid and forms no precipitate during subsequent storage.
• Pectin-free lemon juice prepared according to Example 4 is combined with 0.5 kg of pre-swollen sodium-calcium-bentonite per 1000 liters.
• the bentonite adsorbs a portion of the primary de-stabilized turbidity and settles within 10 hours.
• the slightly turbid supernatant juice is drawn off and pasteurized. After conversion into a turbid beverage, it is pasteurized and bottled. On storage, the beverage has no tendency to form floccules or a precipitate and remains homogeneously turbid.

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• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Microbiology (AREA)
• Molecular Biology (AREA)
• Zoology (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)

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• 1977
  • 1977-10-19 DE DE2746884A patent/DE2746884C2/de not_active Expired
• 1978
  • 1978-09-15 AR AR273719A patent/AR215749A1/es active
  • 1978-09-22 US US05/944,697 patent/US4211799A/en not_active Expired - Lifetime
  • 1978-09-25 IL IL7855632A patent/IL55632A0/xx not_active IP Right Cessation
  • 1978-09-29 IT IT69252/78A patent/IT1108169B/it active
  • 1978-10-03 ES ES473913A patent/ES473913A1/es not_active Expired

Patent Citations (2)

Non-Patent Citations (7)

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